Courgette Tart


  • 0.5lb (225g) shortcrust pastry
  • 1 onion, chopped
  • 2 tbsp olive oil
  • 4-6 small courgettes, finely sliced
  • Seasoning
  • 4 eggs
  • 0.5 pint (300ml) single cream
  • 0.25 pint (150ml) milk
  • Freshy grated nutmeg
  • 4oz (100g) Gruyere cheese, grated

Recipe Name

Courgette Tart


1  Roll out the pastry to line a 9 or 10 inch (23-25cm) flan dish.  Fry the onion gently in the olive oil until soft.  Remove with a slotted spoon to the pastry case.  Fry the courgettes until golden brown.  Remove to the pastry case. 2  Beat the eggs, add the milk, cream, salt and pepper and the nutmeg.  Pour this mixture over the courgettes and sprinkle over the grated Gruyere. 3  Bake in an over at 200C (400F) Gas Mark 6 for approximately 45 minutes until the tart is set in the middle and golden brown. 4  Serve with mixed leaves.